Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin

被引：414

作者：

Zhang, Lifen ^{[1
]}

Ye, Xinqian ^{[1
]}

Ding, Tian ^{[1
]}

Sun, Xiaoyang ^{[2
]}

Xu, Yuting ^{[1
]}

Liu, Donghong ^{[1
]}

机构：

[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Zhejiang, Peoples R China

[2] Wilmar Shanghai Biotechnol Res & Dev Ctr Co Ltd, Shanghai 200137, Peoples R China

来源：

ULTRASONICS SONOCHEMISTRY | 2013年 / 20卷 / 01期

基金：

中国国家自然科学基金;

关键词：

Ultrasound; Kinetics; Pectin; Structure; Rheological properties; HIGH-INTENSITY ULTRASOUND; MOLECULAR-WEIGHT; POLYSACCHARIDES; PERFORMANCE; CHITOSAN; STARCH;

D O I：

10.1016/j.ultsonch.2012.07.021

中图分类号：

O42 [声学];

学科分类号：

070206 [声学];

摘要：

The effects of ultrasound on the molecular weight of apple pectin were investigated. The structure and rheological properties of the degradation products were also tentatively identified by High Performance Liquid Chromatography-Photodiode Array Detector (HPLC-PAD), Infrared spectroscopy (IR), Nuclear Magnetic Resonance spectroscopy (NMR) and Rheometer. The results indicated that the weight-average molecular weight of apple pectin decreased obviously after ultrasound treatment. The molecular weight of degradation products had a uniform and narrow distribution. Ultrasound intensity and temperature play an important role in the degradation reaction. Degradation kinetics model of apple pectin fitted to 1/M-t - 1/M-0 = kt from 5 to 45 degrees C. The degree of methylation of apple pectin reduced according to IR analysis when ultrasound was applied. Ultrasound treatment could not alter the primary structure of apple pectin according to the results determined by HPLC, IR and NMR. Meanwhile, the viscosity of apple pectin was 10(3) times as large as that of ultrasound-treated apple pectin. The ultrasound-treated apple pectin showed predominantly viscous responses (G' < G '') over the same frequency range. The results suggested that ultrasound provided a viable alternative method for the modification of pectin. (c) 2012 Elsevier B.V. All rights reserved.

引用

页码：222 / 231

页数：10

共 52 条

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